Recipes Asian Fish Tacos with Sesame-Ginger Slaw Be the first to rate & review! 1 Photo I had never made fish tacos before, but with my 30 years of professional food experience I was pretty confident in the outcome. This is a delicious recipe with an Asian flair and the sesame-ginger slaw adds a bit of crunch. Recipe by Beth Borchers Published on May 4, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 45 mins Cook Time: 6 mins Total Time: 51 mins Servings: 4 Yield: 4 tacos Jump to Nutrition Facts Ingredients Slaw: 2 cups thinly sliced green cabbage ½ cup thinly sliced red bell pepper ⅓ cup sliced green onions (1/4-inch pieces) 1 tablespoon sesame seeds ¼ jalapeno pepper, thinly sliced 1 teaspoon dried garlic flakes ½ teaspoon salt Sesame-Ginger Dressing: 3 tablespoons honey 3 tablespoons lime juice 1 tablespoon toasted sesame oil 1 teaspoon stone-ground mustard 1 teaspoon grated fresh ginger ½ teaspoon dried garlic flakes ¼ teaspoon salt ⅛ teaspoon wasabi powder Fish: 3 tablespoons coconut oil 1 tablespoon olive oil, or as needed ⅓ cup whole wheat flour ¼ teaspoon salt 1 (12 ounce) cod, cut into 1-inch chunks 4 (6 inch) flour tortillas ½ lime, or to taste ¼ cup roasted cashews Directions Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw. Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw. Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil. Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil. Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews. Cook's Note: Feel free to substitute peanuts for the cashews. I Made It Print Nutrition Facts (per serving) 468 Calories 25g Fat 43g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 468 % Daily Value * Total Fat 25g 32% Saturated Fat 11g 57% Cholesterol 36mg 12% Sodium 878mg 38% Total Carbohydrate 43g 16% Dietary Fiber 4g 16% Total Sugars 16g Protein 21g Vitamin C 36mg 181% Calcium 101mg 8% Iron 3mg 17% Potassium 460mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved